Homemade Five Bean Salad
Homemade five bean salad is a classic side dish that’s perfect for picnics, barbecues or any meal.
A combination of five different colorful beans tossed with a tangy oil and apple cider vinegar dressing. Fresh, slightly sweet, tangy, healthy and flavorful.
The temps here have already reached 90º, which puts us in the mood for lighter meals. More salad recipes to come!
Try our Strawberry Shortcake!
Homemade Five Bean Salad
This bean salad is easy and quick to make. Why make a three bean salad when you can have five beans?!
Snap the fresh green beans into about 1-1 1/2″ pieces. Set a large pot of water on the stove over high heat.
When water comes to a vigorous boil, pour in 1 teaspoon of salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender.
While the beans are cooking, fill a large bowl about halfway with water and then fill with ice.
Quickly drain the green beans and transfer to the bowl of ice water. Allow the green beans to soak in the ice water bath for a few minutes. Transfer green beans to a colander and drain well.
Combine the olive oil, apple cider vinegar, sugar, garlic, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Or a small bowl will work just fine.
Place all the rinsed and drained beans, blanched green beans, celery, shallots and the parsley in a large mixing bowl.
Give the dressing jar a good shake for at least 20-30 seconds. Pour the dressing over the beans and gently toss to coat well.
Cover the bowl with plastic, or transfer to a container with a lid and refrigerate for at least 4 hours.
Remove and serve this gorgeous homemade five bean salad with our smoked pork butt.
Check out our Shrimp Salad!
Five Bean Salad Recipe
Homemade Five Bean Salad Recipe
Ingredients
- 10-12 ounces fresh green beans
- 15 ounces red kidney beans, rinsed and drained well (1-can)
- 15 ounces cannellini beans, rinsed and drained well (1-can)
- 15 ounces golden wax beans, rinsed and drained well (1-can)
- 15 ounces black beans, rinsed and drained well (1-can)
- 2 stalks celery, finely diced
- 1 medium shallot, diced small
- 1/4 cup fresh Italian parsley, chopped
Dressing
- 1/2 cup olive oil
- 1/3 cup apple cider vinegar
- 2 tablespoons sugar
- 1 large clove garlic, minced
- 1 teaspoon sea salt, more to taste
- 1/2 teaspoon fresh ground pepper, more to taste
- 2 teaspoons stone ground Dijon mustard (or regular Dijon)
Instructions
- Snap the green beans into about 1-1 1/2″ pieces.
- Set a large pot of water on the stove over high heat.
- When water comes to a vigorous boil, pour in 1 teaspoon of salt and add the green beans. Boil for 2 to 3 minutes at most, pulling off the heat as soon as the green beans are crisp-tender.
- While the beans are cooking, fill a large bowl about halfway with water and then fill with ice.
- Quickly drain the green beans and transfer to the bowl of ice water. Allow the green beans to soak in ice water bath for a few minutes. Transfer green beans to a colander and drain well.
- Combine dressing ingredients in a jar with a tight-fitting lid. Cover tightly and shake for 30 seconds.
- Combine all the beans, celery, parsley, and onion in a large mixing bowl. Add dressing and toss to combine. Sprinkle salad with remaining parsley and toss again.
- Cover the bowl with plastic wrap or transfer to an airtight container with a lid and refrigerate for at least 4 hours to overnight. Toss the beans a few times during the marinating process to make sure all the ingredients get a good soak in the dressing.
- When ready to serve, taste and season with additional salt and pepper if needed.
Notes
Nutrition
Recipe inspired by LittleDairyOnThePrairie
Will love this salad. Lotsa potassium for hubby’s heart.
Love this salad! Thank you for posting it.
This is such a versatile salad. I love that you can make it ahead and it keeps for a day or so. I
It is, Leanna! Thank you so much for coming by.